Best Florida Snapper With Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED SNAPPER ON COUSCOUS WITH PEAS



Red Snapper on Couscous With Peas image

Make and share this Red Snapper on Couscous With Peas recipe from Food.com.

Provided by cookiecutter _

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup orange juice
1 small onion, chopped
1 1/2 cups frozen peas
1/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon curry powder
2 1/4 cups water
1 1/2 cups couscous
8 ounces canned chick-peas, drained and rinsed (garbanzo beans)
2 tablespoons lemon juice
6 (5 ounce) red snapper fillets
1/2 teaspoon paprika

Steps:

  • In a large frying pan heat the OJ over medium heat.
  • Add onion and saute until wilted ( 3 - 5 minutes).
  • Stir in peas, salt, cumin and curry powder and saute for 1 minute.
  • Add water and bring to a boil.
  • Stir in couscous, chickpeas, and lemon juice.
  • Reduce heat to low.
  • Arrange a single layer of the fish fillets on top of the couscous and dust with paprika.
  • Cover and simmer until fish is opaque throughout and couscous has absorbed all liquid (about 10 minutes).

Nutrition Facts : Calories 434.7, Fat 3.5, SaturatedFat 0.7, Cholesterol 66.5, Sodium 349.7, Carbohydrate 51, Fiber 5.9, Sugar 3.5, Protein 47

RED SNAPPER IN A PACKET



Red Snapper in a Packet image

This is an Alton Brown recipe that can be adapted depending on what fish and vegetables are available. I like the inclusion of couscous in the packet. I make this recipe in individual packets, dividing the contents between packets and using fish fillets...tilapia or orange roughy works well too!

Provided by EnjoyingLife

Categories     < 60 Mins

Time 50m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 13

1 cup couscous
1 (2 lb) whole red snapper, cleaned, head on
2 teaspoons salt, plus pinch for couscous
1/2 teaspoon fresh ground black pepper
1 small bunch fresh oregano
1 small bunch fresh parsley
1 whole lemon, thinly sliced
1 cup thinly sliced red onion
2 teaspoons minced garlic
1 cup halved grape tomatoes
1 cup drained and quartered artichoke heart
1/2 cup white wine
1 tablespoon butter

Steps:

  • Preheat oven to 425 degrees F.
  • Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

Nutrition Facts : Calories 493.6, Fat 6.5, SaturatedFat 2.6, Cholesterol 91.8, Sodium 1479.2, Carbohydrate 48.2, Fiber 6.8, Sugar 2.4, Protein 54.8

FLORIDA SNAPPER WITH COUSCOUS



Florida Snapper With Couscous image

I adapted this recipe from food reference.com. I start preparing this by slicing the carrots, onion and pepper in one bowl and the snapper and tomatoes in another. This is one of our favorites. I prepare the snapper mixture in my electric fry pan.

Provided by dissjwine

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 red snapper fillets (enough for 2 people)
1/2 cup sliced white onion
1/2 cup thinly sliced carrot (1 carrot)
1 medium green pepper, cut into 1/4-inch strips
1 large tomatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon dried basil
1 dash pepper
1 tablespoon olive oil
1 teaspoon garlic butter
2/3 cup chicken broth
1/4 teaspoon crushed red pepper flakes
2/3 cup couscous

Steps:

  • Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
  • Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
  • Stir well, reduce heat, cover and simmer 15 minutes.
  • Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
  • Fluff couscous with fork and place on plates.
  • Serve snapper mixture over couscous.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #main-dish     #seafood     #american     #southern-united-states     #easy     #fish     #number-of-servings

Related Topics